Place dumplings on another board or plate sprinkled with potato starch.

7.

When ready to cook, bring plenty of water to boil.
Add dumplings, and cook on medium high heat for 5-6 minutes.

8.

Serve with dipping sauce

<Notes>

Leftover cooked salmon works fine, too.

Tofu can be either soft or firm type. When using soft type, leave it in a tray for some time to let excess water come out, and gently squeeze before adding to other ingredients.

Coconut oil is for juiciness and is a substitute for lard. Adjust the amount according to fat content of salmon piece. Because tofu in this recipe gives extra moisture, you need less coconut oil than with other suijiao recipes.

If kabu is not available, the firm, white section of hakusainapa cabbage, any radish, renkon lotus root and fennel bulb (my usual choice) work fine.

While working on forming dumplings, sprinkle flour on board
as necessary to prevent wrappers from sticking to board. After
dumplings are formed, use potato starch. Potato starch separates
wrappers/dumplings well.